A delicious take on my favourite cookie recipe, this Caramilk Cookie Slice is loaded with chunks of chocolate and a very decadent treat
Many cookie recipes can easily be adapted into slice form which removes the need for fiddly rolling of the dough, this week my baking has been inspired by the return of Caramilk chocolate to our stores. However you can substitute any chocolate you like, including the likes of macadamias to give it a lovely texture.
Baking a cookie slice is just like making any other slice, lining the tin and baking until golden brown. If you prefer the slice to be more gooey you bake it for a shorter time, alternatively give it a little longer for a more crunchy outside.
Using very basic pantry staples I think you will enjoy this recipe, inspired from my Best Ever Chewy Chocolate Chip Cookie, which is based on the classic subway, wild bean or ma baker cookies everyone loves so much. It is really versatile so you can include any chocolate you like, such as dark chocolate chunks or milk chocolate to white chocolate.
According to my sources at the always reliable Wikipedia, Caramilk was sold in NZ and Australia in the mid 1990’s before eventually being stopped. It is a caramel flavoured white chocolate. In 2017 it was released in New Zealand and everyone went crazy to get their hands on some. You could find it in Australia occasionally but at times it was 30 times the recommended retail price!!!
Again they bought it back in early 2018 on limited release. After a lot of requests it is now to be a permanent flavour in the range, available in both New Zealand and Australia. Which is great news for all fans…..now do you think they could also bring back snifters and tangy fruits???
The process is easy, you simply cream the butter and sugar in a food mixer and add ingredients as per the recipe. Depending on the thickness you desire you can change up the tin size. This also freezes well so you can either freeze the dough or the actual slice to thaw for another day.
I have had a bit of a frenzy on Caramilk baking, so here is lots to inspire you!
Click on these links for more delicious inspiration
Caramilk No Bake Slice
Caramilk Coconut Brownie
Caramilk Cheesecake
One-Pot Chocolate Brownie with Caramilk
Caramilk Mud Cake
So onto the recipe, super simple, I hope you enjoy this and let me know which versions you try.
Caramilk Cookie Slice
A delicious cookie slice with chunks of Caramilk chocolate, perfect with any chocolate you choose.
Ingredients
- 2 Cups Plain White Flour
- 1/2 teaspoon Baking Soda
- 1/2 teaspoon Salt
- 170 grams Butter, melted
- 1 Cup Brown Sugar, packed
- 1/2 Cup White Sugar
- 1 Tablespoon Vanilla Extract
- 1 Egg
- 1 Egg Yolk
- 190 grams Caramilk Chocolate, or equivalent chocolate of your choice, roughly chopped
Instructions
- Preheat oven to 165 degrees C
- Lightly spray small slice tin (20-23cm sqaure) then lay baking paper on top (I find this the BEST method – baking paper sticks)
- Combine the dry ingredients - the flour, baking soda and salt and set aside
- In a food mixer bowl combine the butter, brown sugar and white sugar until the colour begins to change, approx 4 minutes.
- Beat in vanilla, egg & egg yolk until mixture light and creamy
- Add the dry ingredients to this until just blended
- Stir in the chocolate chunks and carefully stir
- Spoon the mixture into the prepared slice tin and spread until smooth
- Bake for 30-40 minutes until the top is golden brown.
- It will crisp and firm upon standing leaving the centre soft.
- Allow to cool before removing from the tin and slicing
- Store in an airtight container
- Will freeze well
- Enjoy!
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Happy Baking!
Anna
CC says
LOVE IT! I made it during the covid-19 lockdown when bored and thought that it looked wrong at first when doing the sugar part but then after adding the eggs it looks normal! thankyou so much for the lovely recipe!
Kelley B says
Hi,
Can you make theses into cookies instead of the slice? I also don’t have a mixer, how can I get around this?
justamumnz says
Best practise is to google how to cream butter and sugar without a mixer, and yes you can definitely make this into a cookie rather than a slice. https://justamumnz.com/2016/08/17/white-chocolate-macadamia-cookies/
justamumnz says
I also have lots of other recipes for cookies that don’t require a food mixer so check out those too.
Genna says
Just made it and it’s cooking in the oven.. did the caramilk blocks used to come in a larger size? Cause the block I had was 180g
justamumnz says
Yes, they keep coming down in size. One block any size is good in this
Siena says
Amazing recipe! I made this for my family and they absolutely loved it! Thank you for sharing this recipe. Will definitely make this again. 🙂
justamumnz says
Wonderful! I’m so pleased everyone loved it
Ngaire Patricia Kemp says
Oh Anna,
what a lovely slice, baked it today and will certainly be making it again.
Didn’t find it too sweet , with all the chocolate in it. I give it a 10+
My son and grandson are going to love this.
keep up the good work.
Ngaire.
justamumnz says
I’m so pleased you enjoyed it! Thank you for the feedback
Emma says
I made this yesterday, I cut the brown sugar down to half a cup. For some reason though the slice turned out really dry not sure what I did wrong as I took it out of the oven at 30mins. Might have been the less sugar. I won’t be making this again as it wasted a block of chocolate.
justamumnz says
Hi, sorry to hear you didn’t love this one. It’s a lovely recipe. Often if you make adjustments to the ingredients it won’t work out quite the same as mine. This one is a large cookie so it should be crunchy on the outside and soft in the middle.
Grace B says
I’ve tried making this recipe twice and both times the slice has come out largely undercooked with a hard thick crust. I was hoping you could give me some advice about what might be going wrong. Thankyou for your help.
justamumnz says
I’m sorry to hear that! It’s tricky to know without being there. It’s just a cookie recipe baked in a larger tin so possibly it’s an oven temperature issue? The outside is cooking much quicker than the inside?
Brodie says
This was hands down the best Caramilk recipe I’ve tried!! I got heaps of great compliments on the fudgey texture like Blondies. Can’t wait to make again. Could I halve the flour and use cocoa powder instead if I wanted to make a chocolate version?
justamumnz says
Hi, I’ve not tested this recipe with cocoa but I have some divine brownies you can try. Check out my one pot chocolate brownie.
Latesha Miller says
LOVE LOVE this recipe, last made it when it first came out and then somehow forgot until tonight when hubby requested it. Perfect timing as i was hoping to make something yummy in the great kiwi lockdown!
justamumnz says
Awesome! I’m so pleased you are enjoying it
Philippa says
This is our favourite recipe at the moment, I’ve made it twice in a week to send on school camps (of course I had to cut the edge bits off for testing…)
justamumnz says
Lucky school camp kids! Or will the parent helpers keep it for themselves?